Chicken Soup With Chayote Squash Recipes

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CHICKEN AND CHAYOTE SOUP



Chicken and Chayote Soup image

This recipe is based on a Filipino recipe called chicken Tinola or chicken and papaya. The chayote is firmer than papaya and has a mild taste. chayote is also called pipinella.

Provided by Amy in Hawaii

Categories     Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic clove, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes

Steps:

  • Cut up chicken into serving size pieces.
  • Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
  • Add broth, salt, and pepper.
  • Cover; simmer for 2-1/2 hours or until chicken is tender.
  • Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
  • Serve over hot rice in a bowl. Makes six servings.
  • Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

CHICKEN TINOLA



Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

  • Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

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